Ingredients
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2 egg whites or 1 egg, slightly beaten
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1/4 cup margarine or 1/4 cup butter, softened
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1 1/4 cups all-purpose flour
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1 cup quick-cooking oats
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1/2 cup brown sugar, packed
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2 teaspoons baking powder
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1 teaspoon cinnamon, ground
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1/2 teaspoon baking soda
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1/4 teaspoon nutmeg, ground
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1/4 teaspoon salt, if desired
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1 cup blueberries, drained
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1 cup plain nonfat yogurt or 1 cup non-fat vanilla yogurt
Instructions
- Heat oven to 400F.
- Line 12 medium muffin cups, 2 1/2x1 1/2 inches, with paper baking cups, or grease bottoms only of muffin cups.
- Mix all ingredients except blueberries just until flour is moistened (batter will be lumpy). Fold in blueberries.
- Divide batter evenly among muffin cups.
- Bake 20 to 25 minutes or until golden brown.
- Immediately remove from pan.
- High Altitude (3500-6500 ft): Heat oven to 425F. Decrease brown sugar to 1/3 cup. Bake about 20 minutes.